Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 3 x 500g whole rainbow trout, cleaned

  3. 2 lemons, each cut into 6 slices

  4. 12 sprigs thyme

  5. 12 sprigs dill, plus

  6. 1/4 cup extra small sprigs

  7. 125ml (1/2 cup) dry white wine

  8. 1 bunch asparagus, trimmed, halved, cooked

  9. 2 granny smith apples, cut into julienne (matchsticks)

  10. 2 Lebanese cucumbers, cut into julienne (matchsticks)

  11. 2 avocados, halved, flesh scooped

  12. 30g pistachios, roughly chopped

  13. 2 tbs lemon juice

  14. Ravigote sauce

  15. 300g (1 cup) whole-egg mayonnaise

  16. 2 tsp Dijon mustard

  17. 1 lemon, juiced

  18. 1 eschalot, finely chopped

  19. 1 tbs capers, roughly chopped

  20. 2 tbs each finely chopped flat-leaf parsley, chervil and chives

Instructions Jump to Ingredients ↑

  1. To roast fish for salad, preheat oven to 200C. Rinse skin and cavities of trouts, then pat dry with paper towel. Fill each cavity with 4 lemon slices and 4 sprigs each of thyme and dill, then season with salt and pepper. Place in a small, greased ovenproof dish, drizzle with wine, then cover dish tightly with foil. Roast for 20 minutes or until almost cooked. Rest, covered, for 5 minutes.

  2. Meanwhile, to make ravigote sauce, combine all ingredients in a bowl.

  3. To make salad, combine remaining ingredients and extra dill in a bowl.

  4. While the fish is still hot, carefully peel the skin from one side, then pull the flesh from the bones in large pieces. Turn the fish over and repeat on the other side. Repeat with remaining fish.

  5. Scatter a thin layer of salad, then a little fish, over a platter. Repeat scattering and layering, in batches, with remaining ingredients.

  6. Serve salad with ravigote sauce.


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